Recipe: Financiers, salted angel delight and limoncello
We’ve five fabulous recipes from Great British Menu star Paul Ainsworth to try out at home
What you'll need
FINANCIERS, SALTED ANGEL|DELIGHT AND LIMONCELLO
100g unsalted butter, plus extra for greasing
100g egg whites, whisked
For the Limoncello syrup
Zest and juice of 2 lemons
For the salted angel delight
75g double cream
50g créme fraîche
2 tbsp dulce de leche
For the sugared walnuts
Oil, for deep-frying
Heat a pan over a high heat, add the butter and cook until nutty brown. Pass through a sieve lined with kitchen paper into a bowl and leave to cool to room temperature.
Preheat the oven to 180°C/gas 4/350°F. Combine the flour, ground hazelnuts and sugar in a bowl. Stir in the egg whites, then slowly stir in the browned butter until you have a batter. Grease four financier moulds with the extra butter and fill three-quarters of the way up. Cook for 12-14 minutes, or until golden brown. Leave to cool in the moulds for a couple of minutes before taking them out to cool fully on a wire rack.
Then heat the Limoncello in a saucepan over a high heat until reduced by half. Add the lemon zest and juice and sugar and reduce to a syrup. Leave to cool.
To make the salted angel delight, use an electric mixer to whisk the cream to soft peaks. In a seperate bowl, combine the créme fraîche, mascarpone, dulce de leche and a pinch of salt. Fold in the whipped cream and adjust the seasoning to taste.
Place the sugar and 50ml of water in a pan and bring to the boil. Cook until you have a light syrup. Add the walnuts and boil for five minutes, until nicely coated. Drain.
Heat 3cm, of oil in a deep pan to 180°C/350°F (until a cube of bread turns golden when dropped into it). Add the walnuts and cook for about one minute, until caramelised. Use a slotted spoon to remove walnuts from oil, drain on kitchen paper and leave to cool.
Place the financiers on four serving dishes, spoon or pipe over the salted angel delight, and scatter over the walnuts. Drizzle with the Limoncello syrup to serve.